Monday, June 14, 2010

Of Spice and Blend

Spices and tastes are so subjective but I think that it's pretty rare to create a flavour that only appeals to ones self. This summer I have created what I consider a universal seasoned salt/spice blend that so far has worked wonders on chicken, pork, beef, lamb, mushrooms and even rice.

It's an aromatic blend that I whip up in my spice (coffee) grinder that can be used at almost any stage of cooking or eating. In fact, I was delighted by how well it worked on my toast with avocado slices at lunch today.

This recipe is enough to fill a regular size spice jar (10 Tablespoons):